We have all had lasagna. It is usually layers of sauce, bechamel, pecorino, parmigiana, ricotta and mozzarella.  The end product is in our opinion, delicious. The problem is this is not the real deal.  Lasagna, or as it is called in Bologna lasagne (because it is layers and therefor referred in the plural, is much simpler.  It has four (4) ingredients; the noodles, preferably green ones (made with spinach), bechamel, bolognese (ragu), and Parmigiano Reggiano. That’s it.

If you don’t make your on noodles we found it pretty much impossible to find the spinach lasagna sheets, so we used store bought regular noodles.  We also cheated a bit and added a touch more sauce so we didn’t have to pre-cook the noodles.  We don’t by the “special” no boil, just the regular ones.  Once you try this version, we are pretty sure you won’t want the overly cheesy version you will get in most restaurants outside of Bologna.  It is delicious and light. The flavours of the ragu, Bolognese sauce, really shine through as does the Parmigiano Reggiano.  Let’s get to it.  Follow these simple instructions for a mouth watering dish your friends and family will love.

Serves 6-8 people

Preheat oven to 350F/180C/Gas 4